Oven-Fried Fish Sticks

• 1 cup plus 2 tablespoons all-purpose flour, divided
• 1 ½ tablespoons Creole seasoning
• ½ teaspoon table salt ¼ teaspoon pepper
• 3 large eggs
• 1/3 cup mayonnaise
• 3 tablespoons Dijon mustard
• 3 cups panko bread crumbs
• 3 tablespoons vegetable oil
• 2 pounds skinless firm white fish fillets, 1 inch thick, sliced crosswise into 1-inch-wide strips
• 1 recipe Creole Dipping sauce (recipe follows)

Old Bay Dipping Sauce

• ¼ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1½ teaspoons Creole seasoning
• Whisk all ingredients together in bowl. Season with salt and pepper to taste.

Oven-Fried Fish Sticks

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Chopped Salad

• 8 cups romaine lettuce
• ½ cup roughly chopped shaved carrot (we used a vegetable peeler)
• ¼ cup minced green onion
• ½ cup diced orange bell pepper
• ½ cup sliced grape tomatoes
• ½ cup diced cucumber
• ½ cup fresh sweet corn cut from the cob
• ¼ cup diced purple onion
• Pickled Green Tomato Vinaigrette (recipe follows)
• Fried Fish Croutons (recipe follows)

Pickled Green Tomato Vinaigrette

• 1 cup drained pickled green tomato relish, reserve liquid
• ½ cup reserved liquid from pickled green tomato relish
• 3 tablespoons cane vinegar
• ⅓ cup extra-virgin olive oil

Fried Fish Croutons

• 1 pound firm white-fleshed fish fillets
• cornmeal-based fish fry (we used Louisiana Fish Fry)
• cooking oil for frying

Chopped Salad with Fried Fish Croutons

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